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There are 5729 results for: content related to: The effect of feed supplementation with dietary sources of n -3 polyunsaturated fatty acids, flaxseed and algae S chizochytrium sp., on their incorporation into lipid fractions of J apanese quail eggs

  1. Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1112–1121, Ismet Ozturk, Osman Sagdic, Fatih Tornuk and Hasan Yetim

    Article first published online : 15 NOV 2013, DOI: 10.1111/ijfs.12407

  2. Physical, proximate, functional and pasting properties of four non- and γ-irradiated bambara groundnut (Vigna subterranean) cultivars

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 640–651, Kolawole O. Falade and Chinyere P. Nwajei

    Article first published online : 1 OCT 2014, DOI: 10.1111/ijfs.12659

  3. Application of common wheat bran for the industrial production of high-fibre pasta

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 111–119, Aldona Sobota, Zbigniew Rzedzicki, Piotr Zarzycki and Ewelina Kuzawińska

    Article first published online : 12 AUG 2014, DOI: 10.1111/ijfs.12641

  4. Arabinoxylan content and characterisation throughout the bread-baking process

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1911–1921, Alecia M. Kiszonas, E. Patrick Fuerst, Devanand Luthria and Craig F. Morris

    Article first published online : 8 MAY 2015, DOI: 10.1111/ijfs.12829

  5. Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2554–2561, Olufunmilayo S. Omoba, John R. N. Taylor and Henriëtte L. de Kock

    Article first published online : 13 AUG 2015, DOI: 10.1111/ijfs.12923

  6. Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2133–2142, Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel and Duška Ćurić

    Article first published online : 20 MAY 2013, DOI: 10.1111/ijfs.12197

  7. Freshness and quality attributes of cold stored Atlantic bonito (Sarda sarda) gravad

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1318–1326, Magdalena Rzepka, Fatih Özogul, Krzysztof Surówka and Magdalena Michalczyk

    Article first published online : 4 FEB 2013, DOI: 10.1111/ijfs.12094

  8. Extraction, optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant, antidiabetic and antihypertensive properties

    International Journal of Food Science & Technology

    Muhammad H. Alu'datt, Taha Rababah, Ayman Johargy, Sana Gammoh, Khalil Ereifej, Mohammad N. Alhamad, Mary Susan Brewer, Abdullah A. Saati, Stan Kubow and Mervat Rawshdeh

    Article first published online : 21 SEP 2015, DOI: 10.1111/ijfs.12944

  9. Seasonal changes of proximate composition and fatty acids of farmed dusky grouper (Epinephelus marginatus Lowe, 1834)

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1823–1830, María D. Suárez, María J. González, María I. Sáez, Tomás F. Martínez and José Luis Guil-Guerrero

    Article first published online : 30 JUN 2015, DOI: 10.1111/ijfs.12838

  10. Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 92–102, Marcella Mastromatteo, Alessandra Danza, Lucia Lecce, Sara Spinelli, Vincenzo Lampignano, Janine Laverse, Amalia Conte and Matteo Alessandro Del Nobile

    Article first published online : 12 AUG 2014, DOI: 10.1111/ijfs.12636

  11. Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2382–2390, Maria Assunta Previtali, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco, Amalia Conte and Matteo Alessandro Del Nobile

    Article first published online : 8 MAY 2014, DOI: 10.1111/ijfs.12559

  12. Effect of durum wheat varieties on bread quality

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 72–81, Marcella Mastromatteo, Alessandra Danza, Lucia Lecce, Sara Spinelli, Vincenzo Lampignano, Janine Laverse, Francesco Contò and Matteo Alessandro Del Nobile

    Article first published online : 24 JUL 2013, DOI: 10.1111/ijfs.12276

  13. Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1122–1131, Patchimaporn Udomkun, Busarakorn Mahayothee, Marcus Nagle and Joachim Müller

    Article first published online : 18 NOV 2013, DOI: 10.1111/ijfs.12408

  14. Microencapsulation of bioactive compounds from mulberry (Morus alba L.) leaf extracts by protein–polysaccharide interactions

    International Journal of Food Science & Technology

    Methavee Peanparkdee, Satoshi Iwamoto, Chaleeda Borompichaichartkul, Kiattisak Duangmal and Ryo Yamauchi

    Article first published online : 19 JAN 2016, DOI: 10.1111/ijfs.13032

  15. Evaluation of hot and cold extraction of bioactive compounds in teas

    International Journal of Food Science & Technology

    Volume 50, Issue 9, September 2015, Pages: 2038–2045, Vanessa de Carvalho Rodrigues, Marcos V. da Silva, Adriele R. dos Santos, Acácio A. F. Zielinski and Charles W. I. Haminiuk

    Article first published online : 20 JUN 2015, DOI: 10.1111/ijfs.12858

  16. Quality assessment of commercial paprikas

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 830–839, Rocio Velázquez, Alejandro Hernández, Alberto Martín, Emilio Aranda, Gustavo Gallardo, Teresa Bartolomé and Maria G. Córdoba

    Article first published online : 8 OCT 2013, DOI: 10.1111/ijfs.12372

  17. A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stages

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 230–237, Swittra Bai-Ngew, Nantawan Therdthai, Pisit Dhamvithee and Weibiao Zhou

    Article first published online : 10 AUG 2013, DOI: 10.1111/ijfs.12303

  18. Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 375–381, Gaizka Garai-Ibabe, Ana Irastorza, María Teresa Dueñas, Pedro J. Martín-Álvarez and Victoria M. Moreno-Arribas

    Article first published online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03198.x

  19. Effect of heat treatment on physiochemical, colour, antioxidant and microstructural characteristics of apples during storage

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 727–734, Li Li, Xihong Li, AiLi Wang, Yuqian Jiang and Zhaojun Ban

    Article first published online : 28 NOV 2012, DOI: 10.1111/ijfs.12020

  20. The influence of washing and selection processes on the contents of glycoalkaloid and other toxic compounds during industrial chip production

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1737–1742, Elżbieta Rytel, Agnieszka Tajner-Czopek, Agnieszka Kita, Joanna Miedzianka and Monika Bronkowska

    Article first published online : 20 MAY 2015, DOI: 10.1111/ijfs.12840